Burmese Cucumbers and Shrimp

 

Cucumbers and Shrimp

I enjoy the taste of cooked cucumbers, especially when they are paired with shrimp. This is a Burmese dish and is very easy to put together.

Ingredients

1 seedless cucumber, cut lengthwise into four and then sliced

1/2 lb. shrimp, peeled and deveined

1 large onion, sliced

6 cloves garlic, minced

1 knob ginger, minced

1 large tomato, minced

1/2 tsp. turmeric powder

1/2 tsp. paprika or Kashmiri mirch powder

1/2 tsp. Ajinomoto or chicken powder

1 Tbsp. fish sauce

2 green chilies, slit

1 handful cilantro, minced

1/4 cup vegetable oil

Directions

1. Pulse onions, garlic, ginger and tomatoes in food processor to get a coarse chop.
2. Heat oil and stir-fry the onion mixture with turmeric and paprika powder until golden brown.
3. Add cucumbers, salt, Ajinomoto and fish sauce.
4. The salt will release juices from the cucumbers, enough to form a gravy.
5. Bring gravy to a boil, add shrimp, cover and simmer for 2 minutes until shrimp turn pink, indicating it's cooked.
6. Garnish with green chilies and minced cilantro.

Serve with steamed long-grain rice.